Cleavers / Choppers

All cleavers have large broad blades however from this point they diverge into being one of two varieties - meat or vegetable.

Meat cleavers – They have a thick heavy blade with almost no tapering to the blade edge. Generally they are fairly heavy giving enough force on a downward stroke to cut through a bone. The flat side can do double duty as a mallet.

Vegetable Chopper/Cleaver– The blades are thin and light and is perfect for slicing, dicing or mincing vegetables. The blade can also act as a scoop for taking the vegetables from you cutting surface to the pan.

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